Beer Rye Bread

From Donna Washburn and Heather Butt's Canada's Best Bread Machine Baking Recipes

Ingredients:
1 1/4 cups beer
1 1/2 teaspoons salt
2 tablespoons brown sugar
1 tablespoon molasses
2 tablespoons shortening
3/4 cups whole wheat flour
1 1/2 cups all-purpose or bread flour
1 cup rye flour
2 teaspoons caraway seeds
1 1/4 teaspoons bread yeast

Instructions:
1. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into oven chamber. Select Dough cycle.
2. Remove dough and shape into a 9" round loaf, leaving it higher in the centre than at the edges. Place on a lightly greased baking sheet; cover and let rise in warm, draft-free place for 30 - 45 minutes or until doubled in volume.
3. With a sharp knife make a few long parallel slashes, 3/4" deep from side to side across the top of the risen loaf (these will open during baking).
4. Bake at 375 F for 25 - 35 minutes or until loaf sounds hollow when tapped on the bottom.